Weekly Weed Archive

Week Five

June 13, 2012

Photo by Abe Fawson

Farm News,

Marius has arrived! We are so excited to have our first intern! The learning piece of Red Acre is and has always been important to us. We have had and continue to welcome school,4 -H groups and any one who wants to come and learn. Marius is from Les Thilliers En Vexin a village in France. He is a student in Rouen France at Esitpa an Engineering Agricultural University that requires an 8 week internship on an English speaking farm. He has gro wn up as a 4th generation farmer on his Mothers farm in France. 300 acres growing sugar beets,linen, & barley. He can not believe we harvest and plant without machines! We will be learning from each other for sure. Please say” hi “introduce yourself .He will be at the Farmers Markets with us as well.

Love the warm weather but… It makes all the cool crops bolt/die before the warm ones have had enough time to grow:tomatoes,cukes,eggplant etc.We should have an abundant harvest but between now and then it will not be as many greens as there have been in the past years.

What’s In Your Basket This Week?

  • Celery
  • Endive
  • Red Sorrel
  • Stir Fry Mix
  • Beets
  • Artichokes
  • Apricots*
  • Extras, Curly Cress

Fruit Share:

  • Apricots, from Toquerville He sprays once a year so no insects and it is the most mild of all sprays he could do it more often but does not

Cheese Share:

  • Gouda (for sure),Last week our dear friends at Jack Rabbit had found there lost dog hit by a car and did not make it out here with the Gouda. So you got to choose your cheese last week this week you will get Gouda.

Ideas for Eating, Cutting, Cooking and Keeping the new stuff:

Red Sorrel: Nothing like the other Sorrel . It has a more course texture and no lemon taste.

Beet-and-Red Sorrel Salad with Pistachio dressing

  • 1lb baby beets,
  • 2 ounces bred,  cut into 3/4-inch cubes (2 cups) or into thin slices
  • 1/4 cup roasted pistachios
  • Salt and freshly ground pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons pistachio oil
  • 1 1/2 tablespoons balsamic vinegar
  • 3 cups red sorrel
  1. Preheat the oven to 350°. Spread the beets in a baking dish.Coat with olive oil. Roast until tender. Let cool, then peel the beets and cut into wedges and slices. Transfer to a bowl.
  2. Meanwhile, spread the bread cubes on a baking sheet and toast for about 8 minutes, until the cubes are golden.
  3. In a blender, combine the pistachios with 3/4 cup of water and blend at high speed for 1 minute. Strain the sauce into a small bowl and refrigerate until chilled. (It will thicken slightly as it chills.) Season the sauce with salt and pepper.
  4. In a small bowl, whisk the olive oil with the pistachio oil and balsamic vinegar. Season with salt and pepper. Toss 3 tablespoons of the vinaigrette with the beets. Spoon the pistachio sauce onto plates. Mound the beets in the center and top with the sorrel. Drizzle the remaining vinaigrette all around and garnish with the croutons. Serve right away.

The pistachio sauce can be refrigerated for up to 6 hours. Bring to room temperature before serving.

Stir Fry mix: Mai Tsai Leaf Lettuce & Japanese Red mustard leaves Mai Tsai Leaf Lettuce is known in Taiwan and Southern China especially in Cantonese cooking.The leaves are a natural bright green,Shaped like long thin swords, crunchy and have a slight bitter taste that they say goes well in salads but I would steam or stir-fry it with the mustard leaves.

Beets,First thing’s first with beets: don’t throw away the tops!They are not WEEDS! Beet greens are a sister to Swiss chard (they are, in fact, almost the same plant except beets are bred to develop a fat storage root, whereas chard is bred to produce leaves). Beet greens can be enjoyed a million ways, just like chard, kale, or any other cooking green. In fact there’s a great recipe that uses both your beet greens and your beets in a risotto on the exchange. I have made beet haters into lovers by first having them rub them in olive oil and roasting them like potatoes.If that does not change them I make a chocolate sugarless beet cake. Like other roots, the root of the beet will last the longest in the fridge if you cut the greens off and store them separately in plastic bag. If you don’t get around to eating your beets right away, never fear they’ll hold up for weeks ok i have beets for months in the fridge. “If you’ve ever read Tom Robbins Jitterbug Perfume, you know the magical powers of beets. Every time I put beets in the share for the first season I say I am going to read this book has anyone read it ?

Purple Velvet Torte

  • 2 1⁄2 cups grated beets
  • 1 cup agave nectar
  • 4 eggs
  • 1⁄2 cup grapeseed oil
  • 1 tablespoon vanilla extract
  • 1⁄2 teaspoon almond extract
  • 1⁄2 cup cacao powder
  • 1⁄2 teaspoon celtic sea salt
  1. In a medium saucepan, heat the beets and agave to a boil, then cover
  2. Reduce to a simmer and cook for 30 minutes, until beets are soft
  3. Transfer beet-agave mixture to a Vitamix and puree on highest speed until smooth
  4. Blend in eggs, oil, vanilla, almond extract, cacao and salt until thoroughly incorporated
  5. Pour batter into a well greased 9-inch cake pan
  6. Bake at 350° for 30-35 minutes until a knife inserted into the center comes out clean
  7. Cool and serve

Artichokes: Just a teaser as this is our first season to grow and harvest and because Sara grows with her Grandpa in St George and is not the one checking everyday he waited too long to pick them so we could not share some of them at all and some are past prime but we HAD to share them. Just cook them for over an hour in boiling water.We dip the leaves in melted butter or a homemade mayo.

*Apricots: from Toquerville


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